Posts Tagged ‘rice cake’

Today, I read something beautiful from the Facebook Page of MS—Living Symptom-Free that says, “When MS knocks you down, roll over and look at the stars”. So that’s what I’m attempting to do today—look at the stars.

Anyway, ‘tis the season to be jolly, and in the spirit of nostalgia (and trying to add flavor to my life), here is my take on gluten-free, dairy-free bibingka that doesn’t use refined sugar.

First of all, preheat your oven at 190ºC before preparing your ingredients.

Get a small circular cake tin (about 7 inches in diameter), grease with either coconut oil or sunflower oil, then line with a banana leaf, cut to fit the container. Lightly spray with sunflower oil then set aside.

In a medium-sized bowl, sift together a cup non-glutenous rice flour, a fourth of an eight (or 0.03125) teaspoon (or let’s just say a very frugal Ebenezer Scrooge dash) of salt, and 1 ½ teaspoon of baking powder.

Add the flour mix into the batter and mix till smooth. Pour into the baking container you prepared earlier. Top with the whites of the salted eggs and place it in the oven to bake. I included the yolk just for the picture, but removed it before eating it because it’s just too salty for my taste (or maybe it’s because this recent bug has compromised my tastebuds).

After 15 minutes, shift the temperature to 150ºC and leave to bake for another 20 minutes. Lightly coat it with some Earth Balance™ dairy-free, soy-free and gluten-free butter, and top with coconut shavings. Eat with your favorite morning beverage.

This should feed 4 people, so enjoy a piece and find 3 people to share this with (or chuck it in the fridge so you can heat and serve it later). It’s tempting, but don’t gobble this up on your own in one go. And that’s true for most of the recipes on this website.